Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle

By rdgplus3

Recipe courtesy of Rachael Ray

Ingredients

• 2 Italian red cherry peppers or 2 large Fresno chile peppers
• 1 large or 2 medium red bell peppers
• 1/4 cup EVOO
• 1/4 pound pancetta or guanciale, chopped into batons (or turkey pepperoni or bacon)
• 4 to 5 portobello mushroom caps, gills scraped, sliced (or 1 lb cremini, sliced)
• 3 tablespoons finely chopped fresh rosemary
• 2 tablespoons thinly sliced fresh sage
• 1 tablespoon finely chopped fresh thyme
• 1/2 tablespoon fresh marjoram or oregano, or 1 teaspoon dried
• 4 large cloves garlic, sliced
• 1 large or 2 medium onions, chopped Salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 1 1/2 cups dry red wine
• One 32-ounce can whole D.O.P. San Marzano tomatoes
• 1 pound pappardelle
• Pecorino cheese, grated, for serving

Preparation

Step 1

Preheat the broiler and char the red cherry and bell peppers until evenly blackened. Place in a bowl and cover to cool. Peel and seed the peppers. Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice.

Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes. Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes.

Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes. Stir in the tomato paste and roasted peppers. Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes. Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes.

Bring a large pot of salted water to a boil and cook the pappardelle to al dente. Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute. To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping.